Sunday, 31 October 2010

Chorizo & Tomato Pot Noodles

I saw this on the latest River Cottage TV programme and found one of his recipes on-line. Here it is. Bloody brilliant.

Hugh Fearnley-Whittingstall's Chorizo & Tomato Instant Noodles

Serves 1

Ingredients

1 nest of standard, thin, quick-cook egg noodles

About 30g chorizo, chopped

3-4 spring onions, finely sliced

½ tsp fennel seeds, lightly crushed

100ml tomato passata

3-4 shredded basil leaves

Salt and freshly ground black pepper

1. Put the chorizo, onions and fennel into a heatproof pot with the noodles.
2. Season the passata well, add the basil, and put in a small jar separately.
3. When ready to eat, pour boiling water over the noodles to just covered, add the passata and leave for 5-6 minutes.
4. Stir and eat.

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Age: 40...something. Nowhere near the back half though! When I'm not doing nothing I'm usually doing something else, probably involved with working as an Estimator for a partitioning manufacturer & installer in the U.K.